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What's cookin' Sunday, gang?

I'm going to get creative with a 4 1/2 pound Boneless Leg of Lamb..... served with (perhaps) Ruth's Chris scalloped potatoes and (for sure) roasted/carmelized whole Vidalias stuffed with parmesan cheese.

Thinking I'm going to smear the lamb with roasted garlic, olive oil, parm. cheese, herbs, and then roll it up and tie it. Cross & Blackwell Mint SAUCE. Have an aversion to mint jelly. (rubbed off from dear old maw)

Had the same idea - leg of lamb. Local (quality) market ran an ad for leg of lamb at $3.99 a pound. Got there yesterday and all the legs they had were 10-pounders and up, with price labels $40 - $50. Too much (quantity and price) for two old people. Came home with some nice steaks.